Classic Apple Pie just like grandma used to make with fresh apples tossed in cinnamon sugar and baked until tender inside a flaky homemade pie crust. This all american old fashioned apple pie is delicious all year long. Serve in the fall for Thanksgiving or in the summer for 4th of July. No matter how you serve it you’re going to love this easy pie recipe!
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Classic apple pie recipe
There are lots of different apple pie recipes. There are apple pie bars, apple slab pie and cast iron skillet apple pie, apple turnovers, apple galettes and of course, classic apple pie. But even with traditional apple pie recipes there is so much variation with the ingredients – both the fillings and the crust.
There are two main types of apple pie fillings, with lots of different variations among them. There are cooked fillings which have been simmered and thickened ahead of time.
And uncooked apple pie fillings, like this one.
This recipe is an easy classic apple pie recipe with fresh apples that have not been cooked ahead of time. A simple recipe for apple pie like grandma used to make with a filling made of only apples tossed with cinnamon, sugar, and flour or cornstarch.
Trust me, there’s no need to precook anything to make apples soft for apple pie. The apples soften in the same amount of time it takes for the crust to become flaky golden brown.
Ingredients
- Apples – honestly, the best apples for apple pie are whatever apples you have on hand. Making apple pie is a great way to use up apples during apple season. I like to use local apples from mine and my neighbor’s trees. But when apples aren’t in season and you’re looking to buy apples for pie I suggest purchasing a variety of apples. Both tart apples, like green Granny smith, and sweet apples like honeycrisp or pink lady apples, combine perfectly in apple pie filling.
- Granulated sugar
- Salt
- Flour – or substitute cornstarch in the filling if you’d like. Cornstarch has roughly twice the thickening power of flour so if using cornstarch instead of flour in the pie filling simply use half the amount called for in the recipe.
- Cinnamon
- Butter – for both the crust and a tablespoon or two to dot the top of the apple pie filling before topping with top crust.
- Milk – or cream to brush the top of the pie crust before baking.
- Optional – vanilla extract and/or a little nutmeg can be added for extra flavor in the filling. But I find the apples and cinnamon are flavorful enough and do not need anything else.
- Crust – the pastry for apple pie is a simple all butter pie crust. You can choose a traditional double pie crust like the recipe calls for. Or make apple pie with lattice crust or make pie without top crust and top with a crumb topping instead.
Step by step instructions
- Make All Butter Pie Crust pastry then wrap in plastic and chill at least 30 minutes or up to 5 days.
- Meanwhile prepare apple pie filling. Peel, core and slice apples about ⅛ to ¼ inch thick. Add to a large bowl and add flour, salt and cinnamon. Turn to coat apples. Cover and refrigerate until ready to use.
- When ready to bake preheat oven to 425 degrees Fahrenheit.
- Then roll out chilled pastry. Roll out 1 disk of pastry to a 12-inch round, turning the pastry about a quarter turn after every few rolls to prevent it from sticking and to keep it even.
- Gently place pastry into glass or ceramic 9” pie pan and fill with apple pie filling. top with butter. Other pie plates can be used instead but the filling amount and baking times may need to be adjusted.
- Roll out remaining pastry disc the same as the first and gently transfer to the top of the pie. Pinch pastry together around edges and crimp as desired.
- Add a few small vent holes in the top crust then brush top with cream, avoiding the crimped edges of the crust which brown more quickly. Brush with a little milk or cream. I prefer to brush the top of pies with milk or cream instead of egg because I find the egg wash tends to brown too quickly. This way the entire pie crust is perfectly browned and finished at the same time and there’s no need to tent the edges to prevent burning.
- Transfer pie to preheated oven and bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce temperature to 375 degrees and continue baking until crust is golden brown and cooked through and the filling is bubbling up through the center vents.
- Remove from oven and allow to cool completely. Although I have cut into this apple pie recipe many times after only an hour of cooling, and it is perfectly fine to serve and not runny. Although after cooling for a day this pie can be sliced and eaten by hand.
- Slice and serve.
- Enjoy!
How to serve
Serve apple pie a la mode, or apple pie with ice cream. Vanilla ice cream is classic, but apple pie tastes great with cinnamon, coffee and even blueberry ice cream.
How to store
Cool pie and store refrigerated for up to 4 days. Apple pie does not have to be refrigerated, though. And can be stored at room temperature for up to 48 hours instead.
How to make ahead
Apple pie can be frozen either before or after baking. Cool baked pie then wrap pie tightly in plastic wrap and aluminum foil, or vacuum seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Or you can make the apple pie crust ahead of time and store refrigerated for up to 5 days, or frozen for up to 3 months.
Ingredients
Pie crust
- 2 ½ cups all purpose flour
- 1 cup unsalted butter cold
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 8-12 tablespoons ice water
Apple pie filling
- 6 cups sliced apples from about 8 medium apples
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ cup all purpose flour
- ½ teaspoon salt
- 3 tablespoons butter
Instructions
- Make pie crust. Mix flour, sugar, and salt in a large bowl.2 ½ cups all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt
- Cube cold butter into small pieces using a sharp knife, or grate frozen butter using a cheese grater. Cut in using fingertips or a food processor until only pea-sized pieces remain. Sprinkle with water, 3 tablespoons at a time, while tossing lightly just until dough comes together. Divide dough in half. Wrap in plastic and chill at least 30 minutes or up to 5 days.1 cup unsalted butter, 8-12 tablespoons ice water
- Meanwhile prepare apple pie filling. Peel, core and slice apples about ⅛ to ¼ inch thick. Add to a large bowl and add flour, salt and cinnamon. Turn to coat apples. Cover and refrigerate until ready to use.6 cups sliced apples, ½ cup granulated sugar, 1 teaspoon cinnamon, ¼ cup all purpose flour, ½ teaspoon salt
- Preheat oven to 425 degrees Fahrenheit.
- Once pastry is chilled roll out 1 disk of pastry on a lightly floured surface to a 12-inch round.
- Gently place pastry into glass or ceramic 9” pie pan and fill with apple pie filling. Top filling with dots of butter.3 tablespoons butter
- Roll out remaining pastry disc and gently transfer to the top of the pie. Pinch and crimp.
- Add a few small vent holes in the top crust then brush top with cream, avoiding the crimped edges of the crust.
- Transfer pie to preheated oven and bake at 425 degrees Fahrenheit for 15 minutes.
- Reduce temperature to 375 degrees and continue baking until crust is golden brown and cooked through and the filling is bubbling up through the center vents, 30-40 minutes longer.
- Remove from oven and allow to cool completely, at least 1 hour preferably overnight, before slicing and serving.
Nutrition
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